Description
Let’s make Meatless Monday fun with these high protein tofu meatballs! Designed for everyone, I promise they’ll convert any tofu hater.
Prep Time: 20 min | Cook Time: 40 min | Course: Main Course, Side Dish | Cuisine: American | Keyword: freezer, high protein | Servings: 12meatballs
Ingredients
1package of extra firm tofupressed
â…“cupItalian breadcrumbsmore as needed
¼cupnutritional yeast
½teaspoonsalt
½teaspoongarlic powder
½teaspoondried oregano
½teaspoononion powder
¼teaspoonblack pepper
¼teaspoonred pepper flakes
2clovesgarlic
¼cupolive oil
1tablespoonWorcestershire sauceoptional for additional flavour if not vegan
Instructions
- Preheat the oven to 400 F.
Crumble tofu using hands, place in a paper towel and squeeze out excess water.
- In a large bowl, combine tofu, breadcrumbs, nutritional yeast, salt, spices, garlic, oil and Worcestershire sauce and mix well.
Shape tofu into 1 inch balls and place on a prepared baking tray.
- Brush each meatball with a thin layer of additional oil.
- Bake at 400F for 30 minutes, flipping halfway.
- Add to your favourite tomato sauce and serve with pasta and a side of vegetables for a balanced meal!
Notes
These meatballs can be a little crumbly depending on the type of tofu you use, to make them stick together better I recommend adding in 1 egg (if you aren’t vegan) to help bind them!
*I have included the nutrition information for this recipe above. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget both your body and soul need nourishment!
Nutrition
Calories: 86kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.03mg | Sodium: 162mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 51mg | Iron: 1mg
